Red
Hot Chili
Warning:
This is a spicy recipe.
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 4 servings
1
pounds ground beef sirloin, 90
percent lean
1 tablespoon olive oil, 1 turn
of the pan
Salt and pepper
1 tablespoon Worcestershire sauce
½ medium onion, finely
chopped
2 to 3 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper
1 ½ tablespoons dark chili
powder
½ tablespoon cumin
½ cup beef stock or broth
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or
tomato puree
1 (15-ounce) cans chili beans,
drained
1 tablespoons chopped fresh cilantro,
a handful, optional
In a large
deep skillet or pot, brown ground
beef in oil over high heat. Season
meat with salt and pepper, then
add Worcestershire sauce. Reduce
heat to medium high when the meat
is browned and crumbled, then
add onion, garlic, red peppers,
jalapeno. Season veggies and meat
with chili powder and cumin. Cook
veggies and meat together 5 minutes.
Stir in broth and scrape up pan
drippings. Stir in diced and pureed
tomatoes and black beans. When
the mixture comes to a bubble,
reduce heat to simmer and stir
in cilantro, optional.
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